INGREDIENTS:3-½ lbs. beef top sirloin, 1-½ in. thick 2-3/4 fl. oz. olive oil 1-½ fl. oz. balsamic vinegar 1-½ tsp. black pepper 1-½ tsp. garlic, fresh, minced 1-½ tsp. salt 3/4 tsp. sugar 40 oz. RoastWorks Flame-Roasted Peppers & Onions 5-½ fl. oz. olive oil 22 oz. Provolone cheese, sliced (3/4 oz. per slice) 11 submarine rolls, spilt, grilled/toastedDIRECTIONS:Partially freeze top sirloin and slice paper thin. Combine beef, olive oil, vinegar, black pepper, garlic, salt and sugar in ...
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